Apple, Squash and Cheddar Quesadillas
- Prep Time: 30
- Cook Time: 10
- Total Time: 40 minutes
- Yield: 8 1x
Ingredients
Scale
- 2 pound butternut squash, peeled and chopped into 1/2-inch pieces
- 1 yellow onion, sliced
- 2 teaspoons olive oil
- Salt and pepper
- 8, 6-inch whole-grain tortillas (such as brown rice or whole wheat)
- 2 Granny Smith apples, sliced thinly
- 1 1/2 cups grated sharp aged cheddar
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the squash and onion on the baking sheet and toss in olive oil. Sprinkle with salt and pepper and roast until tender, 25-30 minutes. Remove from the oven, mash slightly with a fork and reserve.
- Lay 8 tortillas on a flat surface. Spread the butternut squash mixture on half of each tortilla. Top with apple slices and finish with grated cheese. Fold the tortilla in half and press down, forming a semi-circle.
- Heat a large nonstick skillet over medium-high heat and cook the quesadillas 1 or 2 at a time, for about 3 minutes per side or until nicely browned and the cheese has melted. Transfer to a cutting board, slice into wedges and serve immediately.
Notes
Freezing directions
- To freeze the quesadillas, put them together as described in step two. Wrap each quesadilla individually with plastic wrap and place in the freezer until frozen. Then, transfer to a freezer-safe bag or container, labelling the contents with their date. These will keep in the freezer for up to two months. To reheat, let them thaw at room temperature for 20 minutes and cook in a skillet as described.